Spring has arrived, and that means strawberry season is upon us. The first fruit to ripen, strawberries are known as “the taste of spring.” And I for one couldn’t agree more! And this Strawberry Skillet Cake is the perfect way to enjoy the delicious bounty.
Here in Southern California, April is when the strawberry harvest begins in earnest. Over the next couple of months, as much as 10 million pints (!) of strawberries will be packed and shipped each day. So it stands to reason that strawberries are a very big deal around here. One of my favorite family springtime traditions is heading to our local U-pick farm and loading up flat after flat with delicious, juicy, bright red strawberries.
The first time I made this Strawberry Skillet Cake was after coming home from of these berry picking excursions. It is a quick and easy cake recipe, and my kids just love anything served in a skillet. I love that the addition of sour cream (instead of milk) makes this cake really rich, creamy and custard-like. And mixing in slices of strawberries before baking means you get the perfect cake to berries ratio in each and every bite.
Fun Facts About Strawberries
- There are approximately 200 seeds on an average size strawberry.
- Despite their name, strawberries aren’t actually berries—they are a fruit.
- The strawberry is a member of the rose family, and gives a sweet fragrance as they grow.
- Ounce for ounce, a serving of strawberries contains more vitamin c than oranges.
Even More Delicious Strawberry Recipes
Searching for more delicious ways to enjoy strawberries? Try these adorable Strawberry Hand Pies, my 4-ingredient Strawberry Shortcake Ice Cream Bars, or these delicious Chocolate Chip Strawberry Cookies.
- 12 tablespoons 1.5 sticks unsalted butter, room temperature
- 1 1/2 cups granulated sugar plus 1 tablespoon for topping
- 3 large eggs room temperature
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream room temperature
- 1 3/4 cup diced strawberries
Preheat oven to 350 degrees. Lightly spray a 9 in skillet or springform pan with non-stick cooking spray.
In a large bowl, cream butter and sugar until pale and fluffy, about 4 minutes.
Add eggs, one at a time, and mix until fully incorporated.
Add the vanilla extract.
Add flour, baking soda, and salt to the butter mixture and mix until just combined.
Add the sour cream and mix until just combined, do not over mix.
Stir in the diced strawberries.
Pour batter into the prepared pan and spread evenly.
Sprinkle remaining 1 tablespoon of sugar over batter.
Bake pan for 35-40 minutes or until a knife is inserted into the center of the cake and comes out with only a few moist crumbs.
Cool for 1 hour then slice into wedges.
Serve with whipped cream and fresh strawberries, if desired.